Chocolate Pinata Cupcake Gooey Guilt Recipe By Tasty Recipes

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CHOCOLATE PINATA CUPCAKE: CUPCAKE SANDWICH RECIPE BY TASTY



Chocolate Pinata Cupcake: Cupcake Sandwich Recipe by Tasty image

Here's what you need: Great Value® Deluxe Moist Devil's Food Chocolate Cake Mix, water, vegetable oil, large eggs, cocoa powder, boiling water, Great Value® All-Purpose Flour, granulated sugar, large eggs, vegetable oil, whole milk, baking soda, salt, vanilla extract, Great Value® Rainbow Sprinkles, cream cheese frosting, chocolate sauce, mini peanut butter cup

Provided by Codii Lopez

Categories     Desserts

Yield 24 cupcakes

Number Of Ingredients 18

1 box Great Value® Deluxe Moist Devil's Food Chocolate Cake Mix
1 cup water
⅓ cup vegetable oil
3 large eggs
¾ cup cocoa powder
1 cup boiling water
2 cups Great Value® All-Purpose Flour
1 ¼ cups granulated sugar
4 large eggs
1 cup vegetable oil
½ cup whole milk
1 ¼ teaspoons baking soda
½ teaspoon salt
1 teaspoon vanilla extract
2 teaspoons Great Value® Rainbow Sprinkles
2 cups cream cheese frosting
chocolate sauce, for drizzling
mini peanut butter cup, for topping

Steps:

  • Preheat the oven to 350°F (180°C). Line 2 12-cup cupcake tins with paper liners.
  • OPTION 1: If using prepared mix, in a medium bowl, whisk together the cake mix, water, oil, and eggs.
  • OPTION 2: If making the cupcake batter from scratch, in a small bowl, whisk together the cocoa powder and boiling water until the cocoa powder is completely dissolved. In a large bowl, combine the flour, sugar, eggs, vegetable oil, milk, cocoa mixture, baking soda, salt and vanilla extract.
  • Fill the cupcake cups halfway with batter.
  • Bake for 18-21 minutes, or until a toothpick inserted in the center of a cupcake comes out clean. Let the cupcakes cool completely before decorating.
  • Using a large piping tip, poke a hole in the center of each cupcake. Discard the scraps or save for another use.Fill each hole with the sprinkles.
  • Top each cupcake with cream cheese frosting, a drizzle of chocolate, and a mini peanut butter cup.
  • Enjoy!

Nutrition Facts : Calories 356 calories, Carbohydrate 44 grams, Fat 18 grams, Fiber 1 gram, Protein 5 grams, Sugar 25 grams

CHOCOLATE PINATA CUPCAKE: GOOEY GUILT RECIPE BY TASTY



Chocolate Pinata Cupcake: Gooey Guilt Recipe by Tasty image

Here's what you need: Great Value® Deluxe Moist Devil's Food Chocolate Cake Mix, water, vegetable oil, large eggs, cocoa powder, boiling water, all-purpose flour, granulated sugar, large eggs, vegetable oil, whole milk, baking soda, salt, vanilla extract, Great Value® Semi-Sweet Chocolate Chips, cream cheese frosting, chocolate sauce, mini peanut butter cup

Provided by Codii Lopez

Yield 24 cupcakes

Number Of Ingredients 18

1 box Great Value® Deluxe Moist Devil's Food Chocolate Cake Mix
1 cup water
⅓ cup vegetable oil
3 large eggs
¾ cup cocoa powder
1 cup boiling water
2 cups all-purpose flour
1 ¼ cups granulated sugar
4 large eggs
1 cup vegetable oil
½ cup whole milk
1 ¼ teaspoons baking soda
½ teaspoon salt
1 teaspoon vanilla extract
12 oz Great Value® Semi-Sweet Chocolate Chips
2 cups cream cheese frosting
chocolate sauce, for drizzling
mini peanut butter cup, for topping

Steps:

  • Preheat the oven to 350°F (180°C). Line 2 12-cup cupcake tins with paper liners.
  • OPTION 1: If using prepared mix, in a medium bowl, whisk together the cake mix, water, oil, and eggs.
  • OPTION 2: If making the cupcake batter from scratch, in a small bowl, whisk together the cocoa powder and boiling water until the cocoa powder is completely dissolved. In a large bowl, combine the flour, sugar, eggs, vegetable oil, milk, cocoa mixture, baking soda, salt and vanilla extract.
  • Fill the cupcake cups halfway with batter.
  • Bake for 18-21 minutes, or until a toothpick inserted in the center of a cupcake comes out clean. Let the cupcakes cool completely before decorating.
  • Using a large piping tip, poke a hole in the center of each cupcake. Discard the scraps or save for another use. Fill each hole with the chocolate chips.
  • Top each cupcake with cream cheese frosting, a drizzle of chocolate, and a mini peanut butter cup.
  • Enjoy!

Nutrition Facts : Calories 430 calories, Carbohydrate 51 grams, Fat 23 grams, Fiber 2 grams, Protein 6 grams, Sugar 30 grams

CHOCOLATE PINATA CUPCAKE: OPULENCE RECIPE BY TASTY



Chocolate Pinata Cupcake: Opulence Recipe by Tasty image

Here's what you need: Great Value® Deluxe Moist Devil's Food Chocolate Cake Mix, water, vegetable oil, large eggs, cocoa powder, boiling water, Great Value® All-Purpose Flour, granulated sugar, large eggs, vegetable oil, whole milk, baking soda, salt, vanilla extract, Great Value® Semi-Sweet Chocolate Chips, cream cheese frosting, caramel sauce, maraschino cherry

Provided by Codii Lopez

Categories     Desserts

Yield 24 cupcakes

Number Of Ingredients 18

1 box Great Value® Deluxe Moist Devil's Food Chocolate Cake Mix
1 cup water
½ cup vegetable oil
3 large eggs
¾ cup cocoa powder
1 cup boiling water
2 cups Great Value® All-Purpose Flour
1 ¼ cups granulated sugar
4 large eggs
1 cup vegetable oil
½ cup whole milk
1 ¼ teaspoons baking soda
½ teaspoon salt
1 teaspoon vanilla extract
12 oz Great Value® Semi-Sweet Chocolate Chips
2 cups cream cheese frosting
caramel sauce, for drizzling
maraschino cherry, for topping

Steps:

  • Preheat the oven to 350°F (180°C). Line 2 12-cup cupcake tins with paper liners.
  • OPTION 1: If using prepared mix, in a medium bowl, whisk together the cake mix, water, oil, and eggs.
  • OPTION 2: If making the cupcake batter from scratch, in a small bowl, whisk together the cocoa powder and boiling water until the cocoa powder is completely dissolved. In a large bowl, combine the flour, sugar, eggs, vegetable oil, milk, cocoa mixture, baking soda, salt and vanilla extract.
  • Fill the cupcake cups halfway with batter.
  • Bake for 18-21 minutes, or until a toothpick inserted in the center of a cupcake comes out clean. Let the cupcakes cool completely before decorating.
  • Using a large piping tip, poke a hole in the center of each cupcake. Discard the scraps or save for another use. Fill each hole with the chocolate chips.
  • Top each cupcake with cream cheese frosting, a drizzle of caramel, and a maraschino cherry.
  • Enjoy!

Nutrition Facts : Calories 443 calories, Carbohydrate 51 grams, Fat 25 grams, Fiber 2 grams, Protein 6 grams, Sugar 30 grams

CHOCOLATE CUPCAKES RECIPE BY TASTY



Chocolate Cupcakes Recipe by Tasty image

Here's what you need: all purpose flour, baking powder, fine salt, large eggs, egg white, sugar, unsalted butter, pure vanilla extract, milk, cocoa powder, chocolate chips

Provided by Meg Wright

Yield 12 servings

Number Of Ingredients 11

1 ½ cups all purpose flour
1 ½ teaspoons baking powder
¼ teaspoon fine salt
2 large eggs
1 egg white
⅔ cup sugar
12 tablespoons unsalted butter, softened
2 teaspoons pure vanilla extract
½ cup milk
3 teaspoons cocoa powder
1 cup chocolate chips, melted

Steps:

  • Preheat the oven to 350°F and line a muffin tin with cupcake wrappers
  • Whisk together flour, baking powder, and salt in a medium bowl.
  • In another medium bowl, beat the eggs and sugar with an electric mixer until light and fluffy, about 2 minutes.
  • While beating the eggs, gradually pour in the softened butter and vanilla. Continue to mix slowly and add half the flour mixture.
  • Add the milk, followed by the rest of the flour mixture, cocoa powder and chocolate chips.
  • Bake for 18-20 minutes, or until a toothpick comes out cleanly.
  • Cool for 10 minutes in the muffin tins then transfer to a wire rack to cool completely and decorate as desired.

Nutrition Facts : Calories 294 calories, Carbohydrate 29 grams, Fat 18 grams, Fiber 1 gram, Protein 4 grams, Sugar 17 grams

CHOCOLATE PINATA CUPCAKE: HEART OF CHOCOLATE RECIPE BY TASTY



Chocolate Pinata Cupcake: Heart of Chocolate Recipe by Tasty image

Here's what you need: Great Value® Deluxe Moist Devil's Food Chocolate Cake Mix, water, vegetable oil, large eggs, cocoa powder, boiling water, Great Value® All-Purpose Flour, granulated sugar, large eggs, vegetable oil, whole milk, baking soda, salt, vanilla extract, Great Value® Semi-Sweet Chocolate Chips, chocolate frosting, chocolate sauce, mini peanut butter cup

Provided by Codii Lopez

Categories     Desserts

Yield 24 cupcakes

Number Of Ingredients 18

1 box Great Value® Deluxe Moist Devil's Food Chocolate Cake Mix
1 cup water
½ cup vegetable oil
3 large eggs
¾ cup cocoa powder
1 cup boiling water
2 cups Great Value® All-Purpose Flour
1 ¼ cups granulated sugar
4 large eggs
1 cup vegetable oil
½ cup whole milk
1 ¼ teaspoons baking soda
½ teaspoon salt
1 teaspoon vanilla extract
12 oz Great Value® Semi-Sweet Chocolate Chips
2 cups chocolate frosting
chocolate sauce, for drizzling
mini peanut butter cup, for topping

Steps:

  • Preheat the oven to 350°F (180°C). Line 2 12-cup cupcake tins with paper liners.
  • OPTION 1: If using prepared mix, in a medium bowl, whisk together the cake mix, water, oil, and eggs.
  • OPTION 2: If making the cupcake batter from scratch, in a small bowl, whisk together the cocoa powder and boiling water until the cocoa powder is completely dissolved. In a large bowl, combine the flour, sugar, eggs, vegetable oil, milk, cocoa mixture, baking soda, salt and vanilla extract.
  • Fill the cupcake cups halfway with batter.
  • Bake for 18-21 minutes, or until a toothpick inserted in the center of a cupcake comes out clean. Let the cupcakes cool completely before decorating.
  • Using a large piping tip, poke a hole in the center of each cupcake. Discard the scraps or save for another use. Fill each hole with the chocolate chips.
  • Top each cupcake with chocolate frosting, a drizzle of chocolate, and a mini peanut butter cup.
  • Enjoy!

Nutrition Facts : Calories 443 calories, Carbohydrate 51 grams, Fat 25 grams, Fiber 2 grams, Protein 6 grams, Sugar 30 grams

UPSIDE-DOWN OOEY GOOEY CHOCOLATE CUPCAKES



Upside-Down Ooey Gooey Chocolate Cupcakes image

These are so good. When inverted onto a rack, all the gooey good stuff is on the top. This recipe makes 12 cupcakes, but my advise is make a double recipe of these delicious cupcakes, they will be gone in a flash!

Provided by Kittencalrecipezazz

Categories     Dessert

Time 40m

Yield 12 cupcakes

Number Of Ingredients 16

1/4 cup butter or 1/4 cup margarine, melted
1/2 cup brown sugar, firmly packed
1 tablespoon water
36 -48 walnut halves
1 cup cake flour, sifted
1/3 cup baking cocoa
1/2 teaspoon baking soda
1/4 teaspoon salt
1/4 cup margarine, softened or 1/4 cup shortening, melted
3/4 cup white sugar
1 egg
1 teaspoon vanilla
1/2 cup water or 1/2 cup 1% low-fat milk
2/3 cup sweetened condensed milk
1 cup semi-sweet chocolate chips
2 tablespoons butter

Steps:

  • Set oven to 350 degrees.
  • Grease very well, 12 muffin cups.
  • In a small saucepan, combine the 1/4 cup melted butter, brown sugar and 1 Tbsp water; simmer for 1 minute.
  • Place 3-4 walnut halves in the bottom of each of prepared muffin cups.
  • Evenly divide, and pour the cooked mixture over the walnuts in the muffin cups.
  • In a bowl, sift together flour, baking cocoa, baking soda and salt; set aside.
  • Cream 1/4 cup butter (or shortening if using).
  • Gradually add 3/4 cup sugar, and continue creaming until light and fluffy.
  • Beat in egg and vanilla.
  • Blend in dry ingredients alternately with the 1/2 cup water (or milk if using), beginning and ending with the dry ingredients.
  • Fill the muffin cups 1/2 full with the batter.
  • Bake for 20-25 minutes, or until the cupcakes test done.
  • Remove from the muffin tins, let cool INVERTED on wire racks.
  • In a small saucepan, combine the sweetened condensed milk and the chocolate; cook over very low heat until smooth and thickened, stirring constantly (about 10 minutes).
  • Stir in 2 Tbsp butter; keep warm.
  • Spread on the sides of cup-cakes.
  • ENJOY!

Nutrition Facts : Calories 383, Fat 20.1, SaturatedFat 10.2, Cholesterol 48.8, Sodium 202.7, Carbohydrate 50.6, Fiber 2.2, Sugar 38.5, Protein 4.9

CHOCOLATE SNACK CUPCAKES RECIPE BY TASTY



Chocolate Snack Cupcakes Recipe by Tasty image

Here's what you need: all-purpose flour, cocoa powder, baking powder, baking soda, salt, sugar, warm water, buttermilk, large eggs, vanilla extract, heavy cream, marshmallow cream, semi-sweet chocolate chips, heavy cream, powdered sugar, milk

Provided by Alix Traeger

Categories     Bakery Goods

Yield 24 servings

Number Of Ingredients 16

1 ½ cups all-purpose flour
¾ cup cocoa powder
¾ teaspoon baking powder
1 ½ teaspoons baking soda
½ teaspoon salt
1 ½ cups sugar
½ cup warm water
1 cup buttermilk
2 large eggs
1 teaspoon vanilla extract
1 cup heavy cream
1 cup marshmallow cream
1 cup semi-sweet chocolate chips
⅔ cup heavy cream
1 cup powdered sugar
1 tablespoon milk

Steps:

  • Preheat the oven to 350˚F (180˚C).
  • Sift the flour, cocoa powder, baking powder, baking soda, and salt into a large bowl. Add the sugar and whisk to combine.
  • Add the warm water, buttermilk, eggs, and vanilla and whisk until combined.
  • Line 2 muffin tins with paper liners.
  • Scoop the batter into prepared muffin tins, filling each cup a little more than halfway.
  • Bake for about 20 minutes, until the tops of the cupcakes spring back when gently pressed. Let cool completely.
  • Make the marshmallow filling: In a medium bowl, whip the heavy cream with an electric hand mixer until soft peaks form. Add the marshmallow cream and whip until stiff.
  • Transfer the filling to a piping bag fitted with a medium round tip or a zip-top bag with a corner snipped off.
  • Use the end of a whisk or another utensil to push down the center of each cupcake.
  • Pipe the filling into the cupcakes, leveling off the tops if needed. Freeze for 15 minutes while you make the ganache and icing.
  • Make the ganache: Add the chocolate chips and heavy cream to a medium microwave-safe bowl. Microwave in 30-second increments, until melted. Mix together until smooth.
  • Make the icing: In a medium bowl, stir together the powdered sugar and milk until smooth. The icing should fall off the spatula in ribbons. If it is too thin, add a bit more powdered sugar.
  • Transfer the icing to a piping bag fitted with a small tip or a zip-top bag with a corner snipped off.
  • Dip the top of each cupcake in the ganache, then set aside to dry for 10 minutes.
  • Pipe icing curls across the center of the cupcakes and let dry for 15 minutes at room temperature.
  • Enjoy!

Nutrition Facts : Calories 220 calories, Carbohydrate 28 grams, Fat 12 grams, Fiber 1 gram, Protein 3 grams, Sugar 19 grams

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